This CHEESY ZUCCHINI CASSEROLE is the ideal method to go through a portion of that new zucchini from your nursery! It's basic, brisk, and even my children love this mushy side dish! Look down for the total formula or read about how to set up this and what I serve it with beneath!

This low carb zucchini dish is overly straightforward and the ideal method to go through that new zucchini. Two sorts of cheddar, onion, and garlic include extraordinary flavor and this dish combines well with pretty much any protein.

The zucchini was her most loved and she consistently requests zucchini at home which is the manner by which this gooey zucchini meal became.

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CHEESY ZUCCHINI CASSEROLE #lowcarb #veggies #zucchini #healthy #diet


  • 2 tablespoons butter
  • 6 small zucchini, chopped (about 7 cups)
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 1/4 cup shredded cheddar cheese, divided
  • ½ cup shredded Monterey jack
  • 2 large eggs, lightly beaten
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon fresh parsley


  1. Heat the butter in a large skillet over medium heat. Once melted, add the zucchini and onion and cook, stirring frequently, until the zucchini is tender-crisp and the onions have softened a bit.
  2. Stir in the garlic and continue cooking for 30 seconds or until garlic is fragrant.
  3. Transfer the mixture to a colander and let drain for 10 minutes.
  4. Preheat oven to 350 degrees and spray an 8x8 baking dish with non-stick spray.
  5. Add the zucchini mixture to a large mixing bowl along with 1 cup of the cheddar, Monterey jack, eggs, salt, and pepper. Stir well to combine.
  6. Transfer mixture to the prepared baking dish and sprinkle with the remaining 1/4 cup of cheddar.
  7. Bake for 30 minutes. Remove from the oven and sprinkle with the parsley and serve.

For more detail :

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